Sticky Ginger Tempeh Bowl
Getting adequate protein is something that we all need to be mindful of, plant-based or not, and this delicious bowl makes it so easy! It's one for the whole family to enjoy and even goes great for lunch the next day.
- 2 tablespoons tamari
- 1 tablespoon maple syrup
- 1-inch ginger, grated
- 1 garlic clove, grated
- ½ long red chill, deseeded and thinly sliced
- 1 x 10 oz (300g) block of organic fermented tempeh (note below)
- 1 teaspoon sesame oil
- Extra virgin olive oil, for cooking
- Pinch of unrefined sea salt and pepper
- ½ cup brown basmati rice, uncooked
- 1 cup water
- 1 scallion, sliced
- 1 lime
- Extra greens like broccolini
- In a saucepan over medium heat, add tamari, maple syrup, ginger, garlic, and chili. Stir until the sauce becomes slightly sticky and then take off the heat.
- In a bowl, crumble the tempeh and drizzle with sesame oil. In a frying pan, fry the tempeh in olive oil over medium heat for 10 minutes, or until golden brown.
- Once the tempeh has cooked, add to the sticky sauce and coat.
- To cook the rice, in a medium saucepan with a tight-fitting lid, combine rice with water and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 20 minutes. (Do not lift the lid or stir). Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve.
- In a bowl, add half of the rice, half of the tempeh, and serve with sliced scallion and a squeeze of lime.
- Store the remaining rice and tempeh in the fridge for tomorrow's lunch.
Note: We recommended choosing organic fermented tempeh or soy to receive the best health benefits for your body.
What's your favorite bowl combination? Share it in the comments section below!